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Summer feels like it’s almost over even though here in Charleston I’ll still be running my air conditioning until at least October. But as it winds down, it always seems like there’s a surplus of zucchini lying around. Last year when I moved from upstate South Carolina to Charleston, I had to leave my heirloom vegetable garden behind. I moved from a three bedroom house with a yard to a one bedroom apartment with no outdoor space for plants whatsoever; let’s just say it’s been an adjustment. Funny thing is I never grew zucchini in my garden, but I always had some around because there is always someone around who grew too much.

I love zucchini, but it’s easy to get stuck making it the same old way. Because of its neutral flavor, it can go with just about anything. I kind of feel like Bubba would feel the same way about zucchini as he does shrimp.

My dad was telling me a few weeks ago about this grilled potato salad that he makes at work. He gave me the general idea of how he makes it, so I came up with a few tweaks to make it a little healthier. Potatoes get a bad rap for being higher in calories than other vegetables, but by adding a non-starchy vegetable, like zucchini, you can pump up nutrition without adding many calories. I love this recipe for two reasons. One you can use up that bumper crop of zucchini you might have lying around. And two, it can satisfy both sides of the potato salad divide. There are those that love vinegar-based, German style potato salad and those who love their creamy, mayo based potato salad. If you’re in the former, prepare to step 4 and garnish with green onions. This style will save you 30 calories per serving. If you’re more into the creamy style, this recipe still only clocks in at 220 calories per serving. Feel free to add more zucchini if you like. It would make a perfect addition to any Labor Day celebration!

If using wooden skewers, soak skewers in water for at least 15-30 minutes.

Boil potatoes in pot of water for 10-15 minutes or until they can easily be pierced by fork but not mushy. Meanwhile, whisk vinegar, celery salt, honey, dried dill, and mustard together in a bowl. While whisking, slowly add olive oil. Set aside.

Place softened potatoes and raw zucchini cubes in shallow pan or large resealable bag and add vinaigrette mixture on top. Mix together and allow to marinate at least 15 minutes in refrigerator. Meanwhile, preheat grill to 350ºF or grill pan over stovetop to medium-high heat.

Thread vegetables onto wooden or metal skewers, alternating between potato and zucchini slices. Grill each skewer for about 2-3 minutes on each side or until dark grill marks appear. Place on serving dish and set aside.*